Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
For the creamy sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Marinate the chicken:
- In a bowl, mix the buttermilk with garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken breasts or thighs to the bowl and let them marinate in the fridge for at least 30 minutes to an hour.
- Prepare the coating:
- In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Fry the chicken:
- Heat vegetable oil in a large skillet over medium-high heat. You want the oil to be about 350°F (175°C).
- Remove the chicken from the marinade and dredge it in the flour mixture, pressing lightly to coat each piece.
- Fry the chicken in the hot oil until golden and crispy, about 6-8 minutes per side, depending on thickness. Ensure the chicken reaches an internal temperature of 165°F (75°C).
- Remove the chicken and drain it on a paper towel-lined plate.
- Make the creamy sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the heavy cream, chicken broth, Dijon mustard, and lemon juice. Simmer for 3-5 minutes, stirring frequently until the sauce thickens.
- Season with salt and pepper to taste.
- Serve:
- Place the crispy fried chicken on plates and drizzle with the creamy sauce.
- Garnish with freshly chopped parsley and serve hot with your choice of side dish.
Enjoy your crispy fried chicken with creamy sauce!